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JULY 2013

The Voice of Irelandʼs Food & Drink Industry

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get digital with anthony nolan of Brasserie sixty6

Deirdre Byrne - National Cocktail Champion

Tells us her favourite things Park Life

A tour of Castleknock & Blanchardstown restaurants The Main Course

With Searsons Customer Development Manager Andrew O’Brien

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Service JuLY 2013

In this Issue 6 My Favourite Things

2 – 5 AGENDA

All the latest news from the industry 8 – 11 GET DIGITAL 12 – 13 Park Life

& Blanchardstown

Deirdre Byrne of The Exchange Restaurant & Cocktail Bar

With Brasserie Sixty6’s marketing man Anthony Nolan Ciara Warnock visits the restaurant industry of Castleknock

14 Findlaters

Cocktail & Wine of the Month 17 Sommelier of the Month

Julie Dupouy, Ireland’s best sommelier

16 The Main Course

Andrew O’Brien of Searsons 18 - 19 Restaurant Profile

Martina Fox’s Bridge Bar & Bistro

20 - 21 Don’t stop the music! What music a restaurant should play to increase business .

22 JOBS/ON THE BLOCK All the latest & greatest property and job openings from the industry

Contacts Special thanks to Julie Burke and Jason McElligott of Marsh’s library.

EDITOR

Des Doyle / editorial@menupages.ie 01 240 5528

DESIGN

Jillian Redmond / 01 240 5528

Contributors

Ciara Warnock Alan Brady Elaine Clancy

Photographer

Ruth Medjber, Studio 62 info@studio62photography.com

Photography assistant Julie Bienvenu-Milleliri

MenuPages Queries

jilly@menupages.ie / 01 240 5590

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Published monthly, Service! is distributed free of charge to the key decision makers in every restaurant on the MenuPages database. A further 450< senior decision makers in suppliers to the hospitality sector, as well as other related parties, are also on the distribution list.

All material copyright 2012. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means without the prior consent of the Publisher.

Opinions and comments herein are not necessarily those of the Publisher. Whilst every effort has been made to ensure that all information contained in this publication is factual and correct at time of going to press, MenuPages cannot be held responsible for any inadvertent errors or omissions contained herein.

MenuPages, The CourtYard, Carmenhall Road, Sandyford Industrial Estate, Dublin 18, Ireland.

Major new food and drink event for Belfast

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major new food and drink event for Northern Ireland has been launched. It will take place from October 25th – 27th at the King’s Hall Pavilions in Belfast.

A celebrity chef theatre, an open kitchen, a special area to promote artisan food producers and dozens of food and drink exhibitors are among the ingredients for the first ever large scale indoor consumer event of its kind to be staged locally.

The event has already attracted sponsorship from some of the biggest food and drink companies in Northern Ireland, including Moy Park, Tesco, JN Wine and from the Department of the Environment.

From Friday 25th to Sunday 27th October, the King’s Hall Pavilions will be transformed into a food and drink lover’s paradise with the best products to sample and buy, locally-produced artisan food to discover, the latest kitchen equipment and decor, competitions and a nonstop programme of presentations and demonstrations to enjoy.

Show Director Judith Brannigan (right) and Briege Finnegan of Moy Park launch The Food and Drink Show Northern Ireland 2013.

Show Director Judith Brannigan explained: “Dedicated to the enjoyment of all things epicurean, the show will offer visitors a delicious mix of great produce, celebrity guests and live demonstrations.

In addition leading local food and drink experts, including representatives from some of the show’s exhibitors, will take to the Love Food Hate Waste Open Kitchen stage, sponsored by the Department of the Environment’s Rethink Waste campaign, to share their knowledge of products, produce and techniques.

“For businesses that sell quality food, drink and related lifestyle products to the domestic consumer – through retail, directly or online – it will provide an unrivalled opportunity to promote and sell their products to their target end user.”

Other key elements of the event, which is being organised by Belfast-based Inform Communications, include: The Taste NI Artisan Village supported by Tesco.

It will showcase Northern Ireland-based artisan/ small producers and produce growers.

Other top chefs who will be attending include Nick Nairn, the Scottish restaurateur turned celebrity TV chef who travels the world demonstrating his cookery skills and food knowledge, Rachel Allen and Neven Maguire, another Irish celebrity chef who has published several recipe books and made numerous TV appearances.

Kitchen Living. Kitchen, appliance and equipment companies and food and drink related accessories will be highlighted here.

Food Wise. Organisations involved in the promotion of food provenance, food safety, food waste minimisation, energy efficiency and health will share their knowledge.

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AGENDA

Failte Ireland name new Irish Food Tourism Ambassadors The 2013 Food Champions are:

Matt the Thresher Restaurant plays host to Obama family

• Hugh O’Donnell, Kitty Kellys & Hughies Bar, Killybegs – DONEGAL • Deborah Evers, Clareville House Kitchen Gardens, Ballyvaughan - CLARE • Jacinta Dalton, Dept Culinary Arts, GMIT - GALWAY • Martin Bealin, Global Village Restaurant, Dingle - KERRY • Mary McGettigan, A Taste of Donegal Food Festival, Donegal Town - DONEGAL • Benoit Lorge, Lorge Chocolatier, Kenmare – KERRY • Zack Gallagher, Irish Food Tours, Donegal Town – DONEGAL • Ross Quinn,Vasco Restaurant, Fanore - CLARE

Fáilte Ireland’s Helen McDaid

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áilte Ireland have announced the names of the eight new food ambassadors providers that have been selected to represent Ireland and join the Food Tourism Network Development programme.

This followed a very well subscribed selection process after the tourism authority had sought nominations for emerging food champions with a resounding passion and belief in Irish food who actively influence and shape the future of Irish cuisine and food tourism in their region. The focus for the initiative in 2013 is on individuals located along the Wild Atlantic Way - Ireland’s first long-distance touring route, stretching along the coast from Donegal to West Cork.

Helen McDaid Fáilte Ireland’s Food Tourism Manager said - “We received nominations for many able ‘would be ambassadors’ from along the Wild Atlantic Way route – many thanks to both the nominees and nominators for the interest that they have shown. Our focus continues to be on ‘emerging’ food champions who have been working hard in their regions and can now become a part of this network which will support and guide them as they continue to develop food tourism experiences.

“Last year’s programme was a great success with many of the champions going on to do great work for food tourism in their areas. The focus this year is on our new project the Wild Atlantic Way and how we can further develop the visitor experience by promoting our local and regional food experiences.”

As they embark on their role as Fáilte Ireland Food Champions, the group will now travel on a food tourism benchmarking trip to Norway to see first-hand a real-life linkage between a driving route and food tourism – this trip will provide great insight and learning opportunities for our industry here in Ireland.

The group will have the opportunity to meet with the people behind a range of food businesses in Norway who are utilising food tourism as part of their development and business generation strategy.

The Obama's in Glendalough, Co. Wicklow

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att the Thresher Seafood Bar & Grill welcomed Michelle Obama and her daughters Malia and Sasha during their visit to Ireland for an early dinner after they had attended a performance of Riverdance at the Gaiety Theatre.

Owned by Jimmy and Charlotte Lyons, head chef Stephen Caviston was on hand to showcase some of Ireland’s best known and most loved dishes.

Matt The Thresher is located between Baggot St and Fitzwilliam Square in Dublin 2, nearby The Shelbourne, where the Obamas were staying.

Michelle Obama ordered the Carlingford oysters followed by sautéed prawns with chilli and garlic in a white wine sauce with a mixed leaf salad along with toasted sourdough bread.

Her daughters shared a jumbo shrimp cocktail and then chose a shepherd’s pie of slow braised Wicklow lamb and fish and chips.

"We are still in shock but feel very honoured to have been able to welcome the Obama family" said Jimmy Lyons commented shortly after their visit.

Michelle, Malia and Sasha also visited Finnegan’s in Dalkey, Co. Dublin with Bono.

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AGENDA

Arthur Guinness Projects To Invest €3 Million Over Three Years

The Liberties backs DublinE

Speaking at the launch, Stephen O’Kelly, Marketing Director, GUINNESS said; “Arthur Guinness Projects has been inspired by our founder, Arthur Guinness.

He was a true visionary, one of the original innovators who, along with many generations of the GUINNESS family, made many varied philanthropic gestures.

We are continuing this tradition with the launch of Arthur Guinness Projects.

Dylan McGrath with Chris O'Dowd, Jim McGuinness and The Script at the launch Guinness has launched a major new cultural initiative, Arthur Guinness Projects, designed to champion and celebrate people whose ideas, passion and spirit are enhancing and shaping our culture and identity.

The initiative sets out to invest in Ireland’s creators, visionaries and innovators across four areas of creativity and culture; Music, Sport, Arts and Food. Together with a mentoring and promotional support programme, Arthur Guinness Projects will invest €3 million in people and their projects across Ireland over the next three years, with up to 20 projects benefitting annually.

The Arthur Guinness Projects panel has been created to choose the overall

winning projects, but also to provide mentoring and support to the overall winners. Comprised of 16 experts, four within each category, the panel will be spearheaded by world-renowned Irish band, The Script, who will also be performing at the Arthur’s Day 2013 celebrations on the 26th September, food guru, Dylan McGrath, Donegal intercounty manager and sports consultant, Jim McGuinness and celebrated Irish actor, Chris O’ Dowd.

In determining successful applicants, the expert panel will be looking for projects that will inspire everyone across the island of Ireland; those that deliver on innovation, creativity, achievability, as well as cultural and social good.

Ireland is a place where there is an abundance of character, talent and creativity and we wanted to play our part in invigorating our inherent culture by championing the wealth of amazing creative potential within the country. For many people, their dreams or ideas are on hold and through Arthur Guinness Projects, we hope to help them unlock those dreams and set them alight.

We are really excited about bringing together people with real weight and experience, and pairing them with those who have inspiring ideas”.

Dylan McGrath commented; “When I first heard about Arthur Guinness Projects, I instantly knew that this was something I wanted to get involved in. It will create a brilliant platform for those within the food sector, in whatever aspect, to come forward and grab the opportunity to turn aspirations into ideas and ideas into reality.

Ireland’s reputation in food is rapidly growing, but we constantly need to be innovating and raising the bar. I am very much looking forward to seeing the projects come through”.

Lesbian couple win discrimination case against Cork restaurant Rocket’s were deemed not to have taken sufficient steps to protect the pair.

The Liberties area of Dublin support 'Dubline' project

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usinesses and visitor attractions in The Liberties area of Dublin are supporting the 'Dubline' project. Many attanded a workshop in the National College of Art and Design and agreed to participate in a 'Dublin Gestures' initiative which will see them make special offers to visitors and help tell the story of the Dublin Liberties.

NCAD is planning an exhibition with a 'Dubline' theme and has commissioned a comic strip by Maeve Clancy which will occupy a hoarding in the area.

A new 28 page brochure with a pull out map has also been published.

Irish agri-food likely to meet goal of €12bn annual exports by 2020

Davin Roche, director of workplace diversity at Ireland’s Gay and Lesbian Equality Network (GLEN) said: “The decision shows how important it is to have an antiharassment policy in place which clearly protects lesbian, gay, bisexual and transgender employees. It is equally important to ensure that these policies are communicated to all.”

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wo lesbian employees have been awarded a total of 15,000 euros (£12,790) after suffering harassment and sexual harassment whilst working at an Eddie Rocket’s branch in Cork.

Ireland’s Equality Tribunal found that the employees, a lesbian couple, were subjected to a series of obscene remarks and questions about their relationship from another employee whilst working at a restaurant. Eddie

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In his ruling, the director of the Equality Tribunal, Mr Niall McCutcheon, stated: “It is a duty on employers under the Acts to provide a workplace in which it is safe for lesbians and gay men to be open about their sexuality.”

There are approximately 170,000 lesbian, gay, bisexual and transgender people in the Irish workforce. Research has found that one quarter of lesbian, gay, bisexual and transgender employees surveyed had experienced verbal harassment on the basis of their sexual orientation or gender identity at some point in their careers.

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rish agri-food will meet its goal of reaching €12bn annual exports by 2020, according to Irish Exporters Association chief executive Colin Lawlor. Irish food and drink exports have grown 26% in the last three years, totalling a record €9.2bn in 2012. The sector now accounts for about 10% of total exports. Mr Lawlor said agri-food is one of Ireland's most important indigenous manufacturing sectors, accounting for the employment of some 160,000 people.

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My favourite things

My favourite things... city

Deirdre Byrne

Bar Supervisor & National Cocktail Champion, The Exchange Restaurant & Cocktail Bar Movie I'm a massive movie fan but it's got to be Anchorman, it's still laugh out loud funny! I can't wait for the sequel.

Book It's so hard to pick just one, but I think “A Star Called Henry”

by Roddy Doyle is my favourite, it just stayed with me for ages after I read it.

cocktail

Musician/Band This is another tough one! Queens of the Stone Age, Ella Fitzgerald,The Frames,The Cast of Cheers to name but a few!

Lately I've been listening to a lot of Haim, they're amazing.

However, I do happen to have everything that Joni Mitchell ever recorded, so I'd have to go with her.

TV Show Of all time... It has to be The Sopranos, I love watching a good TV series. I end up recording lots of shows and watching them at a ridiculous hour when I get home from work. At the moment I'm catching up on Mad Men, it's excellent!

Possession I have a little glass bluebird that my grandmother left to me, I was very close to her so it has huge sentimental value.

Sporting moment Well this is easy – Donegal All-Ireland Champions 2012! We're looking good for 2013 as well, Jimmy's winning matches!!

book

Method of relaxation Lately it's been gardening! I'm a complete novice, but I've kept a rose bush alive for two months so I can't be that bad!

Place to clothes shop I'm a big fan of high street shops, Pull & Bear is my current favourite.

Fashion brand I'd have to say Marc Jacobs, I adore bags... and shoes! Although I'm at my most comfortable in a pair of Converse Place in Ireland It's without doubt Donegal, I'm from Teelin, in south west Donegal. It's such a beautiful area, I really miss home this time of year.

Artist We're very lucky to have a couple of paintings by our friend, Kurt Opperman. I love the use of colour in his abstract works.

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@ Exchange_Dublin

Celebrity chef Keith Floyd , who is one of the most entertaining celebrity chefs of all time, and I share his enthusiasm for great fish and great wine.

Business moment so far Without a doubt it becoming the first woman to win The National Cocktail Competition at CATEX in February. It was literally a dream come true! It still hasn't sunk in that I will be representing Ireland at The International Cocktail Championships in Prague in August, I'm doing a lot of training at the moment!

Dish currently on The Exchange’s menu “The Irish in Manhattan”, I simply adore this cocktail. We use Powers 12yr Old Special Reserve, Antica Formula Carpano Vermouth and Angostura Bitters to make a Manhattan. It's served in a glass smoked with the wood from a Powers whiskey barrel. It's a very exciting cocktail experience.

Bottle of wine I recently tasted a beatiful Barossa Valley shiraz from Gatt Wines, I'm not sure how available it is here, but it's fantastic.

Restaurant (apart from your own) I love Saba, it's a consistantly great restaurant... and they serve excellent cocktails.

Place visited New York City! I was only there for four days but I fell in love with the place. Some of the best cocktail bars in the world are in NY, I can't wait to go back to have a drink in the recently opened Dead Rabbit Grocery and Grog.

Favourite saying “Well, Ted, as I said last time, it won't happen again.” Dougal

musician / band

Click on, step out.

For all enquiries call: 01 2405528 or email: des@indublin.ie

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GET DIGITAL

the new wave of

restaurant MARKETER

Service juLY 2013

The internet has helped marketing evolve into a customer services tool, and allows restaurants to interact with their audiences in a more direct manner.

In the first of our educational series with Brasserie Sixty6’s Digital marketing and restaurant manager Anthony Nolan, he reveals the do’s and don’ts of how to approach and get the most from your online marketing. Over the course of his enlightening articles you will learn how to make your restaurant become an online force to be reckoned with and join the new wave of restaurant marketers in the process.

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hare that with fans on facebook, tweet that and do not forget the hashtag, instagram it and tag it, send an sms with a backlink, add it to the group on linkedin, add the search engine optimized keywords, write a blog about how you did that and then optimize the images before you create the adwords campaign.

If this all seems like another language to you then, it’s more than likely your marketing spend goes as far as a highlighted advert in the local directory and a human billboard outside of your premises. If so, then you are oblivious to a €150 million industry (2012 IAB/PWC)…Digital Marketing.

More and more people nowadays are spending most of their time with their face glued to their phone, laptop or tablet while the newspapers are being left at the stall ready for the returns pile the next day. Over the last few years, Irish newspaper sales have continued to fall on average of 7% (Audit Bureau of

Circulations).Also, as of the end of 2012 over 3.6 million people in Ireland use the internet and 2.1 million have a facebook account (internetworldstats.com).

So where does one start when you see these figures and realise that the advertising and marketing world has changed dramatically, and that consumers and businesses alike are no longer just interested in what you decide to put on a billboard, but they want to be able to ask you about it from where they are standing and expect an answer swiftly.

Getting your business online can take different directions. If you want to interact more with your customers, then use social media sites, if you want to build awareness, use display advertising, if you want to target your advertising, use facebook adverts, sponsored stories or google adwords. Each of these areas can be segmented further, which I will go into more detail within this column in future issues of Service.

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By using online channels to communicate with brands, you are not only contacting prospects directly, but you are also showing your friends and people you are linked up with what you are doing.

The internet has helped marketing evolve into a customer services tool, and allows restaurants to interact with their audiences in a more direct manner. There are so many platforms out there for a business to set up a profile and begin to advertise their brand, not just to anyone…but to people who choose to hear from you…the most important people. These are people who have found you online, linked up with you, and have a keen interest in hearing what you have to say.

They want to know about what’s new in your company, what you are selling, how business is going and of course what you can do for them. They will also tell you when they feel something is wrong or when they have a complaint, then you have your online reputation to think about and the online reviews that will be written. The internet is a whole new world of customer service and marketing, be warned though, ignore it and it can do your restaurant damage.

I do all my interacting with brands online for Brasserie Sixty6 via twitter and facebook mainly because I know that if that company has an online presence, I will get an answer swiftly.When my Dad needs to get in contact with a company, I would normally hear about it 3 or 4 days later, when he still has not received the answer he is looking for. This is mainly due to answering machines with confusing auto answer facilities and numerous button pressing for associated topics … which after about 10 minutes later is followed by some boring song put on repeat over and over again, until after a 35 minute phone call you either give up or you get through to a real person … who decides at this point you need to call a different number or email a certain person in a totally different department. It is at this point that I would contact them online via social media if possible and would have the issue sorted in no time.

As a consumer, by using online channels to communicate with brands, you are not only contacting prospects directly, but you are also showing your friends and people you are linked up with what you are doing. This in turn can create good marketing or bad marketing depending on how you deal with it. Comments made via an online customer service tool can easily be shared to thousands and have badly damaged reputations.To illustrate this, Google articles on “when social media goes bad for brands”, you will find many good examples of what to avoid. I recall when I accidently tweeted about a game that was on wishing both teams good luck, only to learn an hour later when checking my updates that I had over 50 notifications, at which stage I noticed I had mentioned a team that wasn’t even playing, causing an obvious backlash of comments.

Probably should not have put a hashtag in there to increase awareness of my post. #mistakeshappen In upcoming articles in I will be able to use this column to inform you about areas online that will help your restaurant become digital and discuss techniques ensured to improve your brand’s presence. I would also love to hear any feedback you have about areas you would like to have explained.

Anthony Nolan Email: AnthonyNolan@email.com

@Anthony_Nolan

Medeat is a fledgling Irish company which provides innovative specialty Mediterranean foods to the hotel/pub/café industry and it is also the sole importer & distributor of Paellador to the Irish market.

Our concept includes innovative products such as delicious award winning Paella, 13 minutes from frozen to the customer table and tasty Coques (Ciabatta based pizza), ready in less than 7 minutes, both beautifully presented respectively in authentic pans and wooden trays.

All products can be cooked on our compact patented 0% maintenance oven which does not require an extractor. As no trained staff or preparation is needed, our products can generate an extra revenue stream when the kitchen closes.

Contact us for a free demo at your premises.

Medeat Limited Email: info@medeat.net Tel: 0864416396, 0876487670.

taste the difference www.echowater.ie Echo Water Unit D1, North City Busines Park, North Road, Finglas, Dublin 11, Ireland

Phone: 00353 1 814 0886 Mob: 00353 87 815 85 88 info@echowater.ie

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area Profile

A stroll through the west Dublin enclaves of Castleknock and Blanchardstown reveal a surprising amount of busy neighbourhood restaurants. Ciara Warnock gives us a comprehensive tour.

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he suburbs and villages surrounding Dublin City have become known for destination dining over the past number of years, negating the reason for harried suburbanites to trek to the city centre for a decent meal at the weekends.Villages such as Castleknock and Blanchardstown are now known for their range of cosmopolitan eateries, with options including Indian, Thai, Italian and French to name but a few. With choices like this on their doorstep, itâ&#x20AC;&#x2122;s no wonder that locals choose to stroll to their local restaurant for a leisurely meal, as opposed to facing an expensive taxi journey into the city.

The villages of Castleknock and Blanchardstown lie just one kilometre from the Phoenix Park, to the west of the city of Dublin, and are part of an area known as The Barony of Castleknock.

The Barony of Castleknock stretches from Cabra to Clonee (on the boarder of Meath) and from Chapelizod to Finglas. In the heyday of the Celtic Tiger, anything in between was called Castleknock â&#x20AC;&#x201C; usually by developers eager to sell their wares but in reality, the village of Castleknock encompasses a very small part of this area. This picturesque village has seen much expansion and development in recent years, but has managed to retain a village atmosphere.

The larger village of Blanchardstown is a mere mile down the road, giving locals the best of both worlds.

The history of the Castleknock and Blanchardstown areas dates back to the Norman invasion, and indeed it is said to be here, that Irish High King Rory Oâ&#x20AC;&#x2122;Connor made his last stand against invading Norman troops. Legend also has it that the father of the legendary Fionn MacCumhall fell at the battle of Cnucha and is, according to legend, buried at Tower Hill, on the grounds of the famous Castleknock College. This area was also home to members of the Guinness clan, with the famous Farmleigh House being their country retreat. Esteemed neighbours indeed.

It is in this locale that you will find French style bistro, Brasserie 15, smack bang in the middle

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Wongs

Service juLY 2013 13

Brownes

Maximillians warm sunny day, and the kids will be happy with their Oreo Milkshakes and the mouthwatering donuts. For more casual dining, the newly opened Butler’s Pantry is charming the locals, and the Silver Spoon Café serves coffee and an array of treats with a smile.

Close by, the village of Blanchardstown is also heaving with charming, vibrant restaurants.

Browne’s Steakhouse on the main drag is one such spot, and often plays host to the lively band, Tropical Storm. The upbeat atmosphere is perfect for a celebration, and the friendly staff always have a welcoming smile. The ever-changing Wine of the Month, is a steal at £17.50 and the perfect accompaniment to one of their many steaks, or perhaps their chargrilled Wicklow Lamb Cutlets. The lunch-time menu is a bargain hunter’s dream, with a selection of substantial main courses served with a complimentary drink – including a glass of wine or a beer, all for just £10. If that sounds a bit heavy, El Cordobes Tapas Bar next door offers lighter, tapas style dining with an assortment of Spanish beers to wash it down. Local restaurateurs are making it easy for would be patrons to grab a bargain with their co-operative website, Eatindublin15.com which showcases the best offers around.

Tucked away down a quiet lane, The Thai Garden is an oasis away from the busy Main Street.

Feast on Thai classics such as Green Curry or Nam Tok Neur, a refreshing salad of Beef, fresh mint, onion, tomato, chilli and spring onion with a zesty lime dressing. A great value early bird menu ensures this homely spot is always busy.

Okra Green of Castleknock. Home to the famous ‘Steak on the Stone’, you will also find bistro classics such as Garlic and Chilli Prawns, Boeuf Bourguignon and Chicken Fricassee. Brasserie 15 also boasts a new ‘Gin Bar’, with an eclectic selection of unusual and lip smacking gins, sure to keep even the most knowledgeable gin enthusiast happy. The Madison Gin, served with Cucumber Dressing and Tonic is particularly refreshing.

If French Cuisine is not what you are after, then around the corner you will find the popular Okra Green Indian restaurant. With branche’s in Howth as well as Castleknock, this neighbourhood gem is redefining Pakistani cuisine, and their Tandoori Prawns are heaven sent.

Castleknock also boasts two popular Asian restaurants, the long standing Mandarin Castle and the ever popular Wongs, both of which have managed to stand the test of time. Wong’s in particular is enjoying new found popularity with their £14.95 3 course early bird menu, a reflection of the need for restaurateurs to cater to the times we live in.

Blanchardstown village also has its very own Italian experience in Maximillian’s Bistro. With a four course Sunday Lunch Menu served from 1 – 5pm for EUR19.95, you can’t go wrong. On Friday and Saturday evenings, clientele are serenaded with live music in the piano bar and from Monday to Thursdays, dinner for two with a bottle of wine is just EUR45. Maximillian’s also has a gourmet deli and a pizza parlour on the ground floor, covering all the bases.

Other establishments worth mentioning in the area include The Twelfth Lock, located at Castleknock Marina and The Anglers Rest. The Twelfth Lock serves modern European cuisine and often has an impressive array of European beers. Sitting on the deck here on a summer’s evening, watching the boats go by, is as close to a holiday as you can get, just a short walk from home. Although not officially located in Castleknock, Wright’s Anglers Rest, set in idyllic surroundings at the edge of the park, and on the banks of the River Liffey, is one of a kind. The seafood comes fresh from Wright’s of Howth (unsurprisingly) and the turf fire is a welcome addition. The locals of the Dublin 15 area truly are lucky all around.

For Italian lovers, Castello Bruno on the Main Street has been serving up sumptuous pasta dishes on their large sunny terrace for 14 years. It’s the perfect spot for people watching on a

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Okra Green

Maximilians Bistro

Brownes Steakhouse

Bookings - 250 Total Covers - 615 Revenue - €15,375

Bookings - 317 Total Covers - 1098 Revenue - €27,450

Bookings - 486 Total Covers - 1968 Revenue - €49,200

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Cocktail & Wine of month

Wine of the month Penfolds Private Release Chardonnay

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enfolds have been been getting a loss of press recently, and for good reason. The recently-released 2008 vintage of their flagship Grange Shiraz achieved a rare “double century” by being awarded perfect 100-point scores by both the Wine Advocate and the Wine Spectator - only 11 other wines have ever achieved this feat, and most notably Grange is the first and only New World wine to reach this status.

But Penfolds do not rest on their laurels and instead constantly work to ensure their entire portfolio, from top to bottom, attains a quality that far outweighs the range of price points offered.

One such example can be found in their on-trade exclusive Penfolds Private Release Chardonnay, a wonderfully balanced white that is miles away from the thick, overly-oaked Australian stereotype. Expect instead some lifted aromas of rock melon meld on the nose with notes of freshly peeled yellow peach with a creamy midpalate supported by a tropical fruit core resulting in a wine that is instantly approachable and structured to please. The perfect House Wine.

Cocktail of the month Stoli Razpiroska

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ew foods say ‘summer’ more than raspberries, so why not create a refreshing, raspberry-based cocktail with Stolichnaya, the original creator of flavoured vodkas.

The Razpiroska is a variation on the classic Brazilian Caipiroska, which itself is a form of Caipirinha prepared with vodka instead of the usual cachaça. Made from Stoli Razberi raspberry vodka, agave nectar, club soda and raspberries and served in an old-fashioned glass, this is the perfect al fresco summer drink.

INGREDIENTS • 2 parts Stoli Razberi • ½ part Sugar syrup (or agave nectar) • A splash of club soda • 6 raspberries

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METHOD • Muddle the raspberries and sugar syrup / agave nectar in the bottom of an old-fashioned glass.

• Add crushed ice and raspberry vodka, and stir.

• Top with a splash of club soda, and garnish with raspberries.

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Main course

Andrew O'Brien Andrew O’Brien is Seasons Wine Merchants current Customer Development Manager and has a wealth of experience managing sales teams, as well as valuable experience running his own restaurant in Rosslare, Co. Wexford. The self-confessed positive thinker speaks to Des Doyle of Service regarding the current wine industry in Ireland and what the future holds.

What is your role in Searsons on a day-to-day basis?

Primarily it’s trying to keep the sales team in line with the company demands and the demands of our Customers. I like to get out and sell too as this keeps me in tune with the market. I also guide the company strategically in terms of the type of customer channels we should focus on and where the long term growth is likely to be. I take a view on the operational structures of the company to ensure we are positioned correctly to take on the challenges ahead of us. Over the last six months we have been looking at our logistical set up, and with that have made a transition to Prime Line Logistics. They will now look after the warehousing and distribution of our product from July onwards.This will benefit us and our clients as we reach out to the market.

We needed to listen to the demands of our clients and what kind of service they needed from a wine supplier. The feedback was consistent in that they need a good price for quality wine. They also need orders delivered in quantities that will support their cashflow, without damaging their margin. To support that, Searsons need to make two significant strategic changes to its business model; the move to Prime Line was one, with the second being worked on. We hope this will enable our current clients and many more prospects to deal with Searsons in a more flexible and rewarding way.

How would you describe the Searsons brand?

The Searsons brand is about offering cracking wines at sensible prices that give our customers an opportunity to differentiate themselves in their market. In order to make this a reality for our customers, we need to back that up with support like menu design, education, wines we know we can stand over, and above all, loyalty. We have consistently said our wines will never be available in the multiple and symbol supermarket channels. We are also extremely lucky to have John Wilson as our buyer. John is well known in the trade and is the perfect sanity check to have on our team as he will always get the best quality of wine for the right price. He will never sacrifice quality over price, and is always in search of what will be the next trend setter.

The brand has been around for a long time but we are a young company when you consider our current positioning and offering.

Do all the staff in Searsons have a background in wine?

Yes, everyone at the customer facing side has a wine education. Some have diplomas and others have Intermediate and higher certificates from the WSET programme. Anyone who joins the company that doesn’t have a certificate will certainly acquire their first within a year. For a small company the training budget is massive. We push hard to meet the requirements of our Customers.

What do you find the best way to motivate your staff?

I think the best way is to get the team involved in company decisions and the direction we are going. When everyone is pulling the same way and are emotionally involved, the whole team realises they’re making a difference. This grows a powerful bond and culture and a very positive working environment.When every team member has influenced the company in moving forward, the reward is a team of powerfully motivated people.

How involved are Searsons in wine training?

To be honest we insist on it! Whenever we have the opportunity to work with a restaurant we ensure that we get the chance to train their staff. We teach them the basics from what to expect from a wine, how to serve it and when a customer asks a certain question they will have the confidence to give an educated answer. We also hold regular seminars which have evolved into ‘idea work shops’ for us and our clients. We carried out research last year with Wine Intelligence and the feedback we received is that restaurant owners really need to look at their menu layout in a style category rather than a price, country of origin or house/main list category. This is the sort of information we pass on to our clients and they find it invaluable. Menus laid out by style are showing tremendous results with customers that have implemented this format.

What were the bestselling wines last year?

Chilean Sauvignon Blanc and Italian Pinot Grigio as they feature heavily on restaurants house wine category. They are the most recognisable grapes for people who dine out often. However, there is a strong move back to Old World countries and styles, and we envisage this will continue.

Spain and Southern France are getting very popular with Argentina from the new world also showing consistent growth year on year. Unusual and Aromatic wines like Torrontes and Verdejo are growing in interest, with un-oaked Chardonnay making a comeback. Light and interesting reds such as, Graciano has created some interest, with smooth and layered reds from the Languedoc with interesting blends also very popular. The rich and full bodied Malbec from Argentina is a must on every wine menu.

Has new world wine grown as a category, and will this continue?

That growth has been happening gradually over the last number of years especially where Chilean wine is used as a house wine. However, this growth has mostly been driven by price, and I fear that the quality factor has been greatly overlooked. Cash margin has also being significantly reduced; I’d strongly advise restaurants to consider this when setting their prices. In my opinion, €22 is an acceptable house wine price that can deliver gross margin, cash margin and quality. If a restaurant is still buying their house wine for less than €5 ex vat, they are offering a wine that has dropped almost 30% in quality due to the new duty rates. I’d have concerns about the longevity of any business that is going down that road. Consumers are wine savvy nowadays, and repeat business and word of mouth is very important to the industry. Restaurants that have moved away from cheap Chilean and went with old world wines as their house wine have witnessed success, while also making additional cash margin. The consumer response to these changes is also very positive.

What are the big challenges facing the industry in the near future?

I think the big challenge facing the industry is the fight against cheap low quality wine. I think the consumer is beginning to realise that there has been a change in the market and recognise that they will not get the same quality if they want to pay last year’s prices. I also think restaurants need to engage with their customers more when it comes to their wine category and it should take centre stage along with the magnificent food they produce. A shocking statistic is that only 6% of restaurants in our market actually advertise wine outside their premises, whereas every establishment will advertise food. This revelation is based on the research carried out by Luli Halstead from Wine Intelligence.

What impact has the deal market had on wine sales in restaurants?

I think it’s helped, it has helped fill restaurants on quiet nights and that has had an obvious positive impact and an increase in sales of wine within restaurants. I think it’s helped keep the industry alive and has been a good idea. Clever restaurant owners used the opportunity to upsell on the night. They gave the consumer the opportunity to supplement on top of the deal for a better quality wine.

Searsons Wine Merchants are a long-established, family-owned firm, supplying cracking, commercially relevant wines. If you are interested in reviewing your wine list please contact us at marketing@searsons.com

Contact: Monkstown Crescent, Monkstown, Co. Dublin 01 2800 405

Service juLY 2013 17

Wine special

Sommelier of the month

Julie Dupouy is the wine manager at Donnybrook Fair and is the current holder of Best Sommelier of Ireland 2012. She came 15th in the world championships in Tokyo last year and will represent Ireland at the European Championships this September in Italy.

How did you first become interested in wine?

I grew up in a household in France with a family that was fanatical about food and wine and I was heavily influenced by my Grandmother’s cooking, she never cooked the same recipe twice, her passion was contagious. For my sixteenth birthday my Grandfather opened a bottle of wine from my year of birth and my love affair with wine started there.

How did you end up in Ireland?

This is my second time to live in Ireland. The first time I lived here I worked for Patrick Guilbaud Restaurant. I was there for a year and a half but I eventually left Ireland for Luxembourg.

After I left I missed the Irish way of life. I met my husband here and I’ve happily lived here for seven years.

What was your day-today job in Patrick Guilbaud?

I was in charge of the cellar, which has around 1200 references.

I was in charge of buying and looking after the rotation of the wine. I was also involved in the service part of the job, which was to speak to the customers in the restaurant and direct them on their choice of wine.

How important do you think it is for a restaurant to have a sommelier on their staff?

Not all restaurants can afford to have a sommelier on their staff but I think that all restaurants should always try to train their staff to the best of their ability so they can interact with customers comfortably when they speak about wine.

Julie Dupouy

In your opinion what is the most affordable wine available that you would recommend a restaurant to stock?

There is very good value in Portuguese wine at the moment and its reputation is growing in stature recently. In Italy and New World there are plenty of affordable wines too that

restaurants could look at stocking. Chilean is very popular currently, it’s not one of my favourite but it’s a personal taste.

Because of the competition from emerging markets a lot of French wine has become much more affordable too, some people have the opinion that it’s probably too expensive but that is not the case anymore.

What is the best wine you’ve ever tasted?

I don’t have a particular favourite wine but the variety of grape I prefer is Riesling. I think it’s the most amazing white grape and I have a passion for German and Austrian wines in general.

How did you get to compete in the Sommelier world championships?

I won the Irish sommelier championships last September and from there I went on to represent Ireland internationally at the world championship in Tokyo. The atmosphere was great; it’s an experience I will never forget! I will be going to Italy also to represent Ireland in the European championships in September too.

Is there a sommelier who you admire the most?

I think Gerard Basset is amazing. I’ve had the pleasure of meeting him twice in Tokyo and in Ireland. He’s such a humble person even though he’s knows so much about the wine industry. His strive to perfection is admirable and his passion for wine is unrivalled. Most wine experts hit a certain point where they believe that they know enough but Gerard’s thirst for knowledge is unstoppable.

Donnybrook Fair Phone: +353 1 668 3556 89 Morehampton Road Donnybrook, Dublin 4

The Irish Guild of Sommeliers

Leading Suppliers

I R IS H GU I L D

www.irishguildofsommeliers.ie or email: ogorman.andy@gmail.com

MME LIE R S

For more information check the Guild website:

OF SO

The Guild of Sommeliers in Ireland was founded in 1958.

In 1983 the Irish Guild of Sommeliers affiliated to the Association de la Sommellerie Internationale (ASI) and thus became part of the world governing body.

18

Service JuLY 2013

restaurant Profile

Water Under the Bridge Service looks at The Bridge Bar and Bistro Restaurant.

T

he taxi driver knew where the restaurant was: owner Martina Fox was amazed. The location is not obvious. Even though it's within minutes walking distance from the freshly renamed Bord Gais Theatre (previously the Grand Canal Theatre), this would have easily been a choice hideout. The Bridge Bar and Bistro is tucked under the Grand Canal Railway Bridge in The Malting Tower: Martina readily admits that she spends too much of her time on the phone giving well rehearsed directions.

It is all fire-brick reds, vermillion and dark wood when you enter. For an establishment beneath a bridge, you might presume that this would be somewhat sepulchral, but it isn’t.

Martina chose to refurbish the whole restaurant, which was previously a blanket of white to try and compensate for the low arched ceiling that many designers struggle with.

She found the bleached look too stark and the layout too clinical. What it now achieves is actually bordering on French bistro and Spanish bodega and there is plenty of light without being blinding. The one compromise that she readily admits to is the bar. It is huge and takes up a lot of floor space in the restaurant: that space could of course be used for more tables, but it’s also a fine feature and surrounded by high stools, with a less precarious area (just behind the bar and quite separate from the dining are) for perching over pre-dinner drinks.

New specials are provided each day for both lunch and dinner and Martina is very keen for this to be an evolving menu. Too frequently people who want to become regulars are dissuaded from a restaurant that caters for its customers by assuming they are as consistent in their food choice as they are on their venue, when this is often not the case. I had glanced over the menus online before arriving and was looking forward to the lobster ravioli. However, ever meticulous, Fox had removed this from the menu as ‘it just wasn’t consistent enough in its quality’.

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The menu until January of last year reflected a more casual setting with burgers and chicken wings served beneath a now redundant and unseemly flat screen television. These were big sellers, but didn’t deliver the turnover required. So, with a change in the kitchen – the Head Chef is now Tom Coffey the restaurant saw a radical change in the menu and Martina is now keen to re-forge this as a fine dining bistro. It was of note that this change in the menu has also meant that the much-sought-after long, languorous, business lunches are now presenting, where as previously it was a blue-collar race to stay within the lunch hour. The nearby Bord Gáis Energy theatre is a strong source of diners – especially when a popular show is on the go – and Martina is acutely aware of the need to keep them coming through the doors.

Obviously there is a history here. This venture was not adopted lightly and it took some time before she took the plunge. It followed the dissolution of the Renards Group in 2009 and one of these establishments – The Barracuda Steak House and Grill - was run by Martina before she was forced to cut it loose. So, as you can imagine the prospect of facing the same familiar plotline was unnerving.

"I don’t know how I found the confidence to do it again," she recalls. "But I did.You have to dust yourself off and start again.

Liquidation is so horrendous and so traumatic I never want to go back and to be honest that is a good thing because it keeps you on your toes."

When I arrived at around seven on a Wednesday night there were two or three tables occupied: two or three more filtered in within the hour with a large party arriving just before nine - nothing to jump up and down about, but not a disgrace either.

I started with the black pudding, crispy hen’s egg and spiced cauliflower. It was the latter that sadly tainted the black pudding itself. A spice often happily associated with cauliflower,

Service juLY 2013 19

Martina Fox pictured at collecting the Best Restaurant Award at this year's Good Eating Guide Awards cumin, gave way to a thin veil of curry sauce which rather dictated the entire flavour of the dish. The pudding was good and the hen’s egg was perfect; beautifully soft and encased in light, brittle breadcrumbs with not a hint of grease. I have no problem with curry but it isn’t needed here.

For my main dish I opted for the fish of the day (market delivered fresh), halibut. The fish itself was perfectly cooked with a crisp leaf of skin, served with an extremely delicate and exceptional crab and ginger dim sum and white asparagus. The disappointment was the tomato consommé. It was discernibly infused with lemongrass, ginger and lime leaves but I couldn’t shake an ‘instant’ flavour.

Despite my having no sweet tooth, the dessert was probably the highlight. A frenzy of dark chocolate that would have ensured an embossed and lacquered place setting at table in the third circle of hell overcomes the best intentions. The coffee, so often overlooked by restaurants, was of high quality and - in a nice touch - served with almonds.

The wine list, carefully chosen to suit all pockets, had around five or six options by the glass of both red and white, so you could afford to be choosy before settling on a bottle. I chose the Argentinian Malbec, quite brutally because it nearly always lets me down. However, this was everything a Malbec should be, with welcome aromas of damsons and violets. There is also a cocktail menu but I was disinclined to venture into the detail as it didn't look to my taste. I am sure the Purple Pancho is delightful but I look forward to Martina’s promises of a more classic martini cocktail menu on the way.

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I must give well-deserved commendation to the newly introduced outdoor terrace at the front of the house. This is often a crucial aspect of any successful restaurant and BB&B has done it well. Blankets, candles, pristine white tablecloths and no traffic blustering by; it all has a very intimate feel and it looks lovely as the light recedes. There is no view, of course, unless the underside of a bridge is your thing, but that doesn’t really detract from what has been created within the terrace area.

You may note that the The Bridge Bar and Bistro runs offers as part of the Menu Pages deals and quite frankly, why not? When L’Ecrivan can do it, anyone can. After a quiet week post half term, it is hoped that this will give people the opportunity to at least realise this place exists which seems to be its greatest enemy.

Martina believes strongly now that herself and her husband Robbie took on too much and there ambition to expand was their downfall. "You never assume the whole house of cards will fall down, but it did," she reflects. Brown’s Barn on the Naas road was an unexpected problem child; slightly off the beaten track, it relied upon signage, but this was refused and there is only so much nipping and tucking you can perform on a listed building. Like members of the royal family, listed buildings have to rely on expensive dressage rather than ‘work done’.

Despite the setback, it is very clear that Martina Fox is a determined woman who has not walked away from her experiences without learning valuable lessons: nevertheless, the entrepreneurial instincts are always simmering away somewhere. The BB&B, with a few tweaks of the menu and a decent show or two on at the theatre, just needs to be found. The care and detail are already there.

I had a recent experience in a restaurant in Boston as a lone diner and it was not a pleasant one. I was greeted at the entrance by a gussied up waitress, only to have my request for a table for one, to be met by a muffled ‘Seriously?’ I made a point of staying in this restaurant longer than I had intended, feigning the draft of an un-commissioned review and making the waitress in question feel enormously uncomfortable. I relayed the tale to Martina and she was horrified.

As she rightly points out, diners may already feel awkward enough coming in to the restaurant alone: to be sneered at just compounds the anxiety. She seems to have enough regular, solo clients that this travesty clearly does not occur and prides her staff with knowing the sensitivities of groups, couples or individuals may want ‘the banter’ or just crave peace.

Even with the re-invention of the Bridge Bar and Bistro, Martina does not feel that she has become the main focus of the Fox brand. Her husband Robbie is enjoying his venture with Bel and Beluccis in Ballsbridge, and they keep them both quite separate. "I never assume that anyone knows who I am ever and I am always surprised when they do," she adds.

Martina once said in a previous interview that she dreams about the restaurant and its patrons.

So does she still harbour these curious fantasies? "I do! How sad is that? I often go to bed dreaming about the garnish or the porterhouse steak," she admits. With a few more tweaks in the menu, this place could easily become an excellent comeback restaurant.

MUSIC Profile

Don't Stop the Music

The annual music-licensing fee may seem like an irritation, but using music intelligently can prove a major benefit for your business, Service investigates.

A

lthough it may seem like an unnecessary chore to pay for the use of music on your premises, there are numerous benefits to holding a licence. A licensed premise is paying for the right to play almost all copyrighted music ever recorded, an asset that is proven to attract more business, and something that could potentially prove an edge on a competitor that fails to take advantage of its benefits. Using music creatively can give a restaurant the ability to alter its atmosphere, to change its personality, and adapt to the needs and wishes of the customers.

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The Research Consumers prefer to visit a business that plays music, regardless of their tastes, according to www.musicworksforyou.co.uk, a website established by the PPL (Phonographic Performance Limited) and PRS (Performing Rights Society). The website, which seeks to highlight the benefits of having music on a premises, has done much research in the area. A survey by Music Works for You studying consumers' reactions to music found that 80% of people prefer to hear music when they dine out, 75% of guests like to hear music in hotel lobbies, bars and restaurants; and 82% of gym users like to hear music in the gym. Music can have an effect on customers even if they don't

Service juLY 2013 21

realise it.The same survey found that one in four people pay 5% more when they dine out as a result of background music.

Pubs benefit from holding licences as much, or perhaps more, than other establishments. Music is one of the common attractions a pub has to offer, as a setting where people visit to relax and enjoy the atmosphere. A survey by Music Works for You reported that 91% of respondents enjoy background music in a pub, with 66% saying that if their regular pub stopped playing music they would find another place to drink. The research provides concrete evidence that music, regardless of the genre, can promote loyalty. Another study by Simpson Xavier Horwath Consulting firm in 1994 carried out in the popular tourist destination of Dingle in Kerry, found that 81% of tourists visiting the area preferred Irish music to any other form of entertainment the town has to offer.

The impact of music on spending habits has been observed most profoundly in the retail world. A study carried out by consumer habits specialist and author R.E. Milliman, published in The Journal of Marketing in the 1980s reported that, "Larger retail outlets have long recognised the influence music can have on shopping patterns. Music with a swift tempo can encourage shoppers to move more quickly through a shop, while slower music can have the influence of slowing down customers with the overall benefit of them spending more money in such situations. Hence, the slow-tempo music often played in Tesco and Superquinn stores. The same study found that changing the tempo of music in hotels could alter the speed at which patrons eat and drink, which can have different advantages depending on the time of day or amount of people in the restaurant.

Playing faster tempo music at lunch time - typically the service requiring the swiftest treatment - can make customers consume their meals faster, increasing the speed at which the business can turn over tables so as to generate more business. In the evening time, slower music can set a more relaxed mood, and keep them in their seats longer, spending more as they stay.

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Almost all premises that host some kind of entertainment using music in Ireland have or need a licence. A licence is needed to cover public performances of copyright music by means of a television, radio, jukebox, and digital music player, PC or live music performances. Sean Murtagh, Head of Operations at PPI, says that a licence is well worth having and that it's cheap considering the benefits it can bring to the user. "A PPI licence gives the owner of a premises access to virtually every music track ever released commercially. PPI's membership own or licence at least 95% of all music tracks commercially available and with a PPI licence, the premises owner can play whatever tracks he/she wants, whenever, for a single annual payment," he explains. "In 2012, a 100-seater restaurant typically pays PPI â&#x201A;Ź365 plus VAT for the year.That's â&#x201A;Ź1 per day, or 1 cent per seat per day, a very reasonable charge for gaining legal access to virtually millions of music tracks. If you are a member of the Restaurant Association of Ireland, you pay even less," adds Murtagh. The cost of a licence can vary depending on several factors: it can depend on the type of business that is playing the music, the type of premises, the size of the premises, the amount of people hearing the music, and the extent to which the music is used.

The Atmosphere Factor Asked if a business can be made more cost-effective by the purchase of a licence, Murtagh admits that it probably can't, but does emphasise the 'atmosphere' factor. "It is generally agreed that having the right atmosphere in a restaurant is a very important factor in the success or otherwise of the business, and the music is a big part of the atmosphere". A licence, he argues, can make it easier for a business to deal with its music costs and can provide an easily accessible asset for little or no hassle. "With one single annual payment you can play pretty much whatever recorded music you want. Payment can be made by cheque/credit card. If you like, you can even spread your annual payment over a period of months, a great advantage where cash-flow is important," he says.

"If you want to play recorded music in your restaurant, bar or other public place, you need to have permission to do so from the owner of the copyright of the recordings you want to use," says Murtagh. "PPI administers the copyright interests of thousands of record labels and therefore can, with a single licence, give you the permission you need to stay on the right side of the law." In most cases premises need both an IMRO and a PPI licence. The requirement is legislated for under the Copyright and Related Rights Act 2000. Despite the large penalties that could potentially be incurred, IMRO is careful to stress that legal action is very much a measure of last resort.

"We employ a team in the field whose task it is to go around and explain to people their legal and moral obligations to songwriters and composers," the organisation states.

Holding a licence to play music is commonplace among most businesses interested in entertaining customers or guests.

Businesses all across society avail of the opportunity, from barbers and newsagents to nightclubs and pubs. Organisations like IMRO and the PPI stress the importance of music to a business and make a valid point when they say that it is an integral part of our country and our culture's identity. Tourists from all over the world come to Ireland to experience its legendary hospitality, unique music and craic. Indeed, Irish acts and performers often punch above their weight on the international stage, especially considering they originate from such a small country and a relatively limited market.

Whatever sector a business is in, owning a music licence can boost a company's profile, enhance its reputation and ultimately draw in more customers and create loyalty. Studies and statistics prove that a business that utilises the benefits of playing music can gain an edge in today's competitive marketplace. Although some have not yet realised the benefits, a music license is an investment in one of the most powerful tools available to your business.

On the block/Jobs

Dublin

Upstairs contains living accommodation and the site covers over 1 acre in size.

Airside South Quarter, Block A, Restaurant A, Swords, Co. Dublin.

Rent Negotiable

Contact: ontheblock@menupages.ie for more details

SLIGO

Restaurant to let |4,090 sq. feet (380 sq. Metres) A prime location in the North Dublin Suburbs, Airside South presents a newly-constructed, modern, purpose-built restaurant property within easy access of Malahide, Kinsealy and Swords.

Located on site with Dublin’s award-winning nightclub The Wright Venue, this is a hospitality opportunity not to be missed as it is within easy reach of Dublin Airport, M50, M1 and Port Tunnel.

Coach House Hotel, Ballymote, Co. Sligo. €295,000 Restaurant / bar / hotel for sale |10,538 sq. feet (979 sq. metres) Twelve-bedroom hotel for sale in Ballymote Co. Sligo. This property includes a bar/lounge, function room, 80 car spaces and a fully-equipped restaurant. Located just off the N4 Sligo-Dublin Road, fifteen minutes from Sligo town centre, this is a prime opportunity for a hospitality investor as the premises comes with a seven day license.

PROPERTY OF THE MONTH The Excise Building, Mayor Street Lower, Custom House Quay, Dublin 1 €650,000 Restaurant / bar / hotel for sale|10,292 sq. feet (956 sq. metres) An auction will take place in The Shelbourne Hotel, Dublin 2 on Thursday the 4th July at 9:45am for the sale of The Excise Building on Lwr. Mayor Street, Dublin 1. It is located in the IFSC, one of Dublin’s busiest corporate hubs where 33,000 employees cross the cobbles on a daily basis.The property has vast potential for success if it were to be utilised as a restaurant. For the time being, it contains two cafés and a bar/restaurant.

Viewing by appointment, Contact: ontheblock@menupages.ie for more details

GALWAY

The IFSC is situated immediately to the north of the River Liffey within Dublin's docklands, 1.7 km north of Dublin city centre. A number of public transport links service the immediate area including LUAS and Dart facilities. The property is within walking distance to the National College of Ireland, the Custom House Square apartment developments, the CHQ Shopping Centre, KPMG, Citi Group, Subway, Insomnia, Marks & Spencer, Bank of New York Mellon and PWC.

Dolly Heffernans, Ratoath Road, Mulhuddart, Dublin 15. €400,000

Former GPO Nightclub, Eglington Street, Galway City Centre, Co. Galway.

Price on Application

The property consists of a detached two-storey over basement former store house dating to 1821. It is subject to two leases and currently has a rent reserve of €120,000 per annum.

Restaurant / bar / hotel for sale |845 sq. feet (79 sq. metres)

Contact: ontheblock@menupages.ie for more details

Other businesses in the area include TGI Fridays, Ulster Bank and O’Brien’s Sandwich Bar.

Restaurant / bar / hotel for sale|9,192 sq. feet (854 sq. metres) This property located on the Ratoath Road is near to large residential areas including Finglas and Blanchardstown. It is within reach of the N2, M3 and the M50 and consists of a licensed open-plan bar, dance floor, large smoking area and car park to the side of the building. Dry and cold store rooms are also on site along with a full service, restaurant kitchen.

JOBS Restaurant Supervisor required at The Gibson Hotel, Point Village Dublin 1.

The Gibson Hotel is currently recruiting a Restaurant Supervisor.

Main Duties: • To ensure that the highest standards of personal health and hygiene are maintained at all times • To create and maintain an effective working relationship with colleagues and Managers alike • Managing the assigned shift and team members • Ensure that cash drops are completed when required • To ensure all the necessary items are ordered for Coda • Understand the TMS and Micros and Opera Systems (B&B and DBB packages) • All administrative tasks are carried out for eg comment cards etc are answered • Ensure correct signage is in place • To ensure that the opening and closing/cleaning checklists are

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Contact: ontheblock@menupages.ie for more details

The premises formerly known as the GPO Nightclub in a prime location on Eglinton Street, in Galway City Centre is now for sale. The nightclub is currently let to a tenant on a short term licence agreement. Price is available on application.

Contact: ontheblock@menupages.ie for more details

completed and signed off by the relevant team members.

To apply for this job, please send your CV and cover letter to: cjacob@thegibsonhotel.ie Experienced Chef de Partie required at Thornton's Michelin Star Restaurant, St Stephen's Green, Dublin 2.

Thornton's Restaurant is a Michelin starred, fine dining restaurant located in the city centre are looking for a chef de partie with fine dining experience.

The ideal candidate will have five years experience in a very busy upscale Bar / Restaurant environment.

Four / Five Star Hotel Management Experience would be very helpful to secure this position.

A proven ability to deliver Service Quality and and unerring eye for detail.

They will have good Food & Wine experience and will be self motivated with an ambition to be successful in the hospitality industry.

An outgoing personality, knowledge of who's who on the social scene and ability to interact with people is critical.

The successful candidate will have • Minimum of two years experience in Be able to demonstrate by example a strong commercial mindest and an a similar establishment • Certified in HAACP would be a plus. ability to maximise profitability.

The position is full time and You must be able to demonstrate your permanent and requires an ability to operate a prestigious immediate start. multi-faceted entertainment business, leading by example and working late To apply for this job, please send your nights and weekends.

CV and cover letter to: info@thorntonsrestaurant.com To apply for this job, please send your CV photo and cover letter to: General Manager required at info@cafeenseine.ie Cafe en Seine, Dawson St, Dublin 2.

Job OF THE MONTH

Chef De Partie required at Neven Maguire's (Cavan) One of the most talked about restaurants in Ireland due to its high-profile, celebrity chef owner -Neven Maguire- MacNean House is a once in a lifetime opportunity for a chef working on the island of Ireland.

Located in the rural village of Blacklion, Co.Cavan, the role require the candidate to: • Have a proven ability to manage their work time accordingly • Be enthusiastic and vibrant in their outlook & cooking • Have a willingness to learn and develop their career further • Have an excellent understanding of & comply with all HACCP regulations • Will be flexible in their working hours • Will be in commuting distance or local to Blacklion Cavan • Have a minimum 2 years experience as chef de partie To apply for this job, please send your CV and cover letter to careers@macneanrestaurant.com

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But There are Greater Savings to be Achieved!

By Combing Glycol with Proven Refrigeration Technology ERG have followed the most energy conscious industries, both the supermarkets and multinationals. We have adapted their Industry Endorsed Refrigeration Technology for multiple refrigeration systems combined with the ERG Glycol System specifically only for Ice Cold Beers. With this combination we can offer even greater savings.

Hence, ask the question if a single glycol system was the most energy efficient solution for all refrigeration applications i.e. Bottle Coolers, Coldrooms etc. then why has it not been endorsed worldwide by the industry.

In outlets that require Ice cold sub zero draught beers combined with ice fonts one centralised glycol system combined with chiller plates is the perfect solution for replacing under counter coolers.

ERG GLYCOL CHILLER PLATES

We at ERG are setting new standards to achieving the total refrigeration solution at the lowest cost. With 23 years of experience and designing systems from the largest to the smallest applications ERG is the market leader in its field.

So make the right choice, call ERG for a free site survey today.

Our success is our customers and our reputation.

Unit D1, North City Business Park, North Road, Finglas, Dublin 11.

Phone: 01 8081373 Visit Our Website on www.erg.ie ERG 6000 GLYCOL MACHINE